响应面法优化海藻酸钠-淀粉固定化蒜氨酸酶  

Optimization of the conditions of the alliinase’s immobilization in sodium alginate-starch by response surface methodology

作　　者：曹阳[1] 相姝楠[1] 甘芝霖[1] 刘萍[1] 胡雪芳[1] 李淑燕[1] 陈芹芹[1] 姜莎[1] 倪元颖[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,农业部果蔬加工重点开放实验室,果蔬加工教育部工程研究中心,北京100083

出　　处：《食品工业科技》2010年第7期162-166,170,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(30871748)

摘　　要：探讨了海藻酸钠-淀粉固定化蒜氨酸酶技术,对影响固定化酶酶活回收率和硬度的因素进行了研究,并利用响应面法对固定化酶工艺进行优化。结果表明,固定化酶的酶活回收率和硬度受刀豆球蛋白A浓度、海藻酸钠浓度和氯化钙浓度的影响较为显著,所得到优化条件为:刀豆球蛋白浓度1·02mg/mL,海藻酸钠浓度2·25%,氯化钙浓度2·22%,由此得到的固定化酶的酶活回收率可达78·15%,硬度为2076·69g。The technology of alliinase’s immobilization in sodium alginate-starch was discussed. Some factors affecting the enzyme recovery and hardness of immobilized alliinase were investigated,and the process of immobilization was optimized using response surface methodology. The result showed that the enzyme recovery and hardness of immobilized alliinase were affected by concanavalin A concentration,sodium alginate concentration and calcium chloride concentration. The optimum conditions were 1.02mg/mL concanavalin A,2.25% sodium alginate and 2.22% calcium chloride. Finally the enzyme recovery was 78.15% and hardness was 2076.69g.

关 键 词：海藻酸钠 淀粉 刀豆球蛋白A 蒜氨酸酶 固定化 

分 类 号：Q814.2[生物学—生物工程]